How to Use Tapioca Maltodextrin

How to Use Tapioca Maltodextrin

One of the easiest modernist/molecular gastronomy techniques to learn is powdering fats. The key ingredient is tapioca maltodextrin, a special food starch that absorbs fat incredibly well.

Maltodextrin traps fats inside its granules. When consumed, it dissolves on the tongue, releasing the flavor of the original fat. Powdered fats can also be sprinkled on plates (instead of drizzled) or food for a different look and texture.

Combine the fat and maltodextrin in a food processor (preferably a mini food processor or mini work bowl if appropriate for the amount you’re making) and blend until a powder forms. Stop the processor occasionally to scrape the bottom and sides of the bowl.

4

Break up any large clumps and serve, or pass through a mesh strainer for even finer powder.

Store any leftover powdered fat in an airtight container in a cool, dark, dry place.

If you don’t have a food processor, powdering fats can also be done with a sturdy whisk or spoon, but takes considerably more work.